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Four carrot cake cookies on a marble work surface
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Carrot Cake Cookies

Soft, chewy and delicious Carrot Cake Cookies with cream cheese frosting. Don't forget to check out my step by step photos and tips above!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 36 cookies
Calories 204kcal

Ingredients

  • 1 cup butter softened (226g)
  • ½ cup sugar (100g)
  • 1 cup firmly packed brown sugar (200g)
  • 1 egg
  • 2 teaspoons vanilla (10ml)
  • 2 1/4 cups all-purpose flour (270g)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 tsp nutmeg
  • ½ tsp ginger
  • 3/4 cups rolled oats (80g)
  • ½ cup shredded coconut (60g)
  • 3/4 teaspoon kosher salt
  • 2 medium carrots grated (about 1 cup/90g)
  • 1/2 cup finely chopped pecans (80g)
  • 2 cups powdered sugar (240g)
  • ½ cup butter (113g)
  • 8 oz cream cheese (226g)
  • 1 tsp vanilla extract (5ml)
  • Food coloring for the decorations

Instructions

  • Preheat oven to 350F and line baking sheets with parchment paper or silicone mats.
  • Combine the flour, spices, baking soda and salt in a large bowl then whisk together and set aside.
  • Cream the butter and sugars together until light and fluffy. Add the eggs and vanilla extract and mix until combined. Scrape the bowl down then add the dry mixture and mix on low until almost combined.
  • Add the shredded carrot, oats, pecans, and coconut then mix on low until just combined.
  • Portion out heaping tablespoon balls of dough (35g), and place on lined cookie sheets about 2 inches apart. Bake for about 12 minutes or until the edges are golden.
  • While the cookies bake, cream the butter and cream cheese then add the powdered sugar and vanilla extract. Mix on high until well combined. You can add milk to adjust the consistency if desired.
  • Transfer a few tablespoons of the frosting into two small bowls and mix with orange and green food coloring. Transfer frosting to a piping bag fitted with a medium round tip or cut the tip off. If piping bunny faces choose a color for the fur and mix a tiny bit of pink buttercream for the ears.
  • Cover the cookies in butter cream then pipe carrots and bunny faces (see notes for decorating tips).

Notes

  • Make sure your butter, egg, and cream cheese are all at room temperature so everything is mixed and bakes evenly.
  • Take the butter out of the fridge in advance to soften it, don't be tempted to heat the butter so it melts because it'll cause the cookies to spread too much.
  • Space the cookies about 2 inches apart on the cookie sheet so they don't touch when baking.
  • Let the cookies cool completely before frosting or the frosting will melt.
  • You can add milk to adjust the consistency of the frosting if desired.
  • You can decorate the cookies in any way you like, use small piping bags so you have more control over the design.
  • If using food coloring use gel instead of liquid as you don't need to use as much.
  • If you're piping a bunny design I find that confetti sprinkles are perfect for the eyes and nose, alternatively you can pipe them on with frosting.
  • Don't have piping bags? No problem, you can use Ziploc bags and cut the corner off to use as a piping bag.
  • Although this recipe makes around 36 cookies you can double the batch to make more if needed.
  • When measuring the flour, fluff it in the canister first then spoon it into the cup and level off with a knife. This is the best way to avoid overpacking the cup. For more accurate results weigh it with a kitchen scale.
  • Storage - raw cookie dough can be refrigerated for 2 days or frozen. Baked cookies can be frozen for up to 3 months, I recommend freezing them unfrosted.
  • Decorating Notes: When piping the carrots you’re going to start with the blunt top of the carrot and finish with the pointy part. Squeeze a bit more in the beginning, then release by pulling away after you’ve stopped squeezing the piping bag. Pipe little green leaves on top of the carrot; you can use a small leaf tip if desired but snipping the tip off a piping bag or plastic sandwich bag will work just as well.
  • Piping bunny faces is as simple as a circle for the head, two circles for the cheeks (I use a lighter shade for contrast), and two ears. Confetti sprinkles make the perfect eyes and nose.

Nutrition

Calories: 204kcal | Carbohydrates: 24g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 174mg | Potassium: 47mg | Fiber: 1g | Sugar: 16g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg